I love my slow cooker. LOVE. It helps me get dinner on the table for our family, even on the busiest of days. I tend to use it once or twice a week depending on what we have going on.
A few years ago, while searching for a slow cooker dish to add to my menu plan for the week, I stumbled upon a site called A Year of Slow Cooking. The mastermind behind the site, Stephanie O’Dea, was using her slow cooker to create a different dish every day for a year. I quickly became a follower and many of our favorite slow cooker dinners can be attributed to her.
When I learned that Stephanie was releasing her third cookbook – her other two titles already grace my cookbook library – I jumped at the chance to review 365 Slow Cooker Suppers before it was released. I’ve made two dishes from it already this week and both were amazing. For those of you that shy away from slow cooker recipes because you think they all contain cans of cream of something on their ingredient list, you’ll be pleasantly surprised by the recipes you’ll find inside the covers of this book.
This Thai Chicken and Coconut Soup was the first meal I tried from Stephanie’s newest book and it was amazing. Not only on the evening we enjoyed it for dinner, but two days later when I devoured what was left for lunch. Chicken, tomatoes and green beans come together in an amazing broth of chicken stock and coconut milk. I was surprised that the green beans came out crisp tender even after six hours of slow cooking. There is no doubt I’ll be making this one again!
Stephanie’s original recipe serves four and uses a 4 quart slow cooker. I’ve modified it slightly to created additional servings and to utilize my 6-quart slow cooker.
Serves 6
15Prep Time
360Cook Time
375Total Time
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Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 cups fresh green beans, trimmed and chopped
- 4 garlic cloves, chopped
- 2 tablespoons sugar
- 3 teaspoons chili-garlic sauce
- 2 teaspoons fresh ginger, grated
- 3 cups chicken broth
- 1 28 ounce can diced tomatoes, drained
- 24 ounces coconut milk (approximately 1-1/2 15 ounce cans)
- 1/3 cup fish sauce
- 4 limes, juiced
Instructions
- Using a 6-quart slow cooker, place the chicken into the insert and add the green beans and garlic.
- Add the sugar, chili-garlic sauce and ginger.
- Pour in broth, tomatoes, coconut milk, fish sauce and lime juice.
- Stir well and cover and cook on low for 6 hours on low or 4 hours on high.
Notes
If you're worried about the level of heat, you may choose to use less chili-garlic sauce. I thought the amount noted wasn't hot at all and actually dressed my bowl at the table with a heavy drizzle of siracha sauce.
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